Cherry, Bourbon and Honeycomb Ice Cream

August 27, 2013

Lost my ice cream scoop…you can probably tell…

Oddly, this was the first time I’d ever made honeycomb. That’s some crazy right there. In case you’ve never made it, what happens is that you melt butter, sugar and golden syrup in a pan then bubble it furiously, before chucking in some bicarbonate of soda, which makes it go BATSHIT MENTAL. It expands massively, frothing up into a giant golden Crunchie. Loads of fun.

Cherry, Bourbon and Honeycomb Ice Cream Recipe

In a saucepan, heat the cherries with the bourbon, 50 ml water and the 2 tablespoons sugar. Simmer until reduced by about a third and the cherries are coated in a syrupy liquid. Set aside and allow to cool.

Scald the milk and cream (this means heating it until almost but not boiling, basically when bubbles start to appear around the edge, you’re done). Whisk the egg yolks and 225g sugar together until they turn pale and start to thicken. Continue whisking, and add about 1/3 of the hot milk and cream mixture to the egg mix, then when it is incorporated, add the remaining mixture (again whisking all the time).

Pour the lot into a clean, heavy based pan and cook over a low-medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. You can also test if it’s ready by drawing a line down the custard on the back of the spoon with your finger. If the line stays, it’s ready. A thermometer makes this much easier though. At 80 C it should be about right.

Put the custard aside in a bowl and add the cherries and most of the juice, reserving a little to drizzle over before serving. Cover by placing a layer of cling film or greaseproof paper directly on top of the custard, to stop a skin forming. Leave to cool completely.

To make the honeycomb, er, find a recipe on the internet like I did. They’re basically all the same. Once cool, break into pieces.

When the custard is well chilled, churn in an ice cream maker, stirring in some honeycomb pieces right at the end. Freeze for an hour or two before serving.

We made honeycomb for first time only a few months back. Isn’t it exciting when it all goes mental and you’re all FUCK FUCK FUCK quick quick pour it out FUCK where’s the tray Shit FUCK it’s hot oh my god it’s setting already, OK!

This recipe makes me drool-love honey, crunchy stuff, cherries, and bourbon-and it’s given me a Duran Duran ear wig. I wonder how this might taste with baklava crumbled in instead of honey? Too much? I wonder if lime flavored honey would work just the same, to make the honeycomb?

I think lime flavoured honey would work! As for the baklava, maybe it might be a little much, although I can imagine it would be delicious crumbled into vanilla ice cream! You never know though, so give it a go.